Spaghetti w/ fresh tomato sauce & olives - house beautifu

4 servings

Ingredients

Quantity Ingredient
1 pounds Ripe red and yellow tomatoes, halved, cored, seeded & diced, about 2 C
¼ cup Minced shallots
2 tablespoons Balsamic vinegar
⅓ cup Fresh chopped basil
2 tablespoons Mixed minced herbs, such as thyme, tarragon, coriander, fennel tops, or Italian flat leaf parsley in any combination
½ cup Kalamata olives, pitted and sliced
Freshly ground black pepper to taste
2 tablespoons Extra-virgin olive oil
Coarse salt
1 pounds Spaghetti, linguine, or bucatini
½ cup Freshly grated Parmesan cheese, preferably Reggiano

Directions

In a medium bowl add tomatoes, shallots, balsamic vinegar, basil, mixed herbs, olives, and pepper. Drizzle olive oil over the top. Set mixture aside.

In a large stockpot, bring 6 quarts of water to a boil and add coarse salt to taste. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta and transfer immediately to a warm serving bowl.

Add tomato mixture and toss. Serve with cheese and coarse ground pepper. Serves 4 to 6.

House Beautiful/May/94 Scanned & fixed by DP & GG

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